Pin A vibrant and flavorful pasta dish featuring tender chicken, cheesy tortellini, and a creamy Cajun garlic Parmesan sauce. Perfect for a quick weeknight meal with a spicy kick.
I made this after a long day and was amazed how the blend of Cajun spices and Parmesan created such a satisfying dish. The tortellini soaks up all the flavor, and it's now a favorite for our pasta nights.
Ingredients
- Chicken breasts: 2 large boneless, skinless, cut into bite-sized pieces
- Cheese tortellini: 500 g (18 oz), refrigerated
- Garlic: 3 cloves, minced
- Red bell pepper: 1 small, diced
- Yellow onion: 1 small, diced
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: 1/2 cup (50 g), freshly grated
- Unsalted butter: 2 tablespoons
- Cajun seasoning: 1 tablespoon
- Smoked paprika: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Salt: 1/2 teaspoon, plus more to taste
- Olive oil: 2 tablespoons
- Fresh parsley: 2 tablespoons, chopped, for garnish
- Optional: extra grated Parmesan for serving
Instructions
- Cook tortellini:
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.
- Sauté chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with half the Cajun seasoning, salt, and pepper. Sauté until browned and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside.
- Cook vegetables and garlic:
- In the same skillet, add remaining olive oil and butter. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Make sauce:
- Sprinkle in remaining Cajun seasoning and smoked paprika. Stir, then pour in the heavy cream. Bring to a gentle simmer, stirring frequently.
- Add Parmesan and combine:
- Add Parmesan cheese and stir until melted and sauce is smooth. Taste and adjust seasoning if needed.
- Return chicken and tortellini:
- Return chicken to the skillet, along with cooked tortellini. Toss gently to coat everything in the sauce.
- Final cook and serve:
- Cook for an additional 2 to 3 minutes until heated through. Serve garnished with fresh parsley and extra Parmesan if desired.
Pin My kids love sprinkling extra Parmesan on top as we gather for dinner, and there are always requests for second helpings. It's a crowd-pleaser every time.
Required Tools
You'll need a large pot for boiling tortellini, a large skillet for sautéing everything, a chefs knife, cutting board, and wooden spoon or spatula.
Allergen Information
This recipe contains wheat from the tortellini, milk from the cream and cheese, and eggs if included in the tortellini. Always check labels if sensitive.
Nutritional Information
Each serving provides about 620 calories, 29 g fat, 53 g carbohydrates, and 38 g protein.
Pin Serve this comfort food hot from the skillet with a crisp white wine. Enjoy every creamy, zesty bite!
Recipe FAQ
- → Can I use shrimp instead of chicken?
Yes, shrimp is a delicious substitute for chicken, adding a seafood twist and complementing Cajun flavors beautifully.
- → Is there a way to make it spicier?
Absolutely. For more heat, add cayenne pepper or red pepper flakes to the sauce during cooking, adjusting to taste.
- → What type of tortellini works best?
Fresh, refrigerated cheese tortellini is ideal for this dish, providing a creamy filling that pairs well with the sauce.
- → Can I make it ahead of time?
It’s best enjoyed fresh, but you can prep the sauce and chicken ahead; combine with tortellini and warm gently before serving.
- → Which wine pairs well with this meal?
A crisp white wine, such as Sauvignon Blanc, balances the creamy and spicy notes of the sauce and complements the chicken.
- → Are there any allergy concerns?
Yes, this dish contains wheat, milk, and eggs. Always check tortellini packaging for specific allergens before serving.